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Fried rice with scrambled eggs on the side
Chelsea AyeChelsea Aye

Fried Rice with Chinese Cabbage and Sausage

A quick fried rice made with leftover rice, Chinese cabbage, sausage, minced beef, and eggs.
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Servings: 3 people
Ingredients Method Notes

Ingredients
  

  • 600 g leftover white rice
  • 300 g Chinese cabbage sliced in medium chunks
  • 100 g minced beef
  • 2 eggs beaten
  • 2 precooked sausages cut in 1.5cm slices
  • 3 cloves garlic finely minced
  • 1 shallot medium diced
  • 2½ tbsp neutral oil
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1 tsp chicken bouillon powder
  • 3 tsp chilli oil optional if you prefer a spicier taste
  • Salt to taste
  • white pepper to taste

Method
 

  1. Heat 1 tbsp oil in a large wok over high heat. Season beaten eggs with a sprinkle of salt and pepper. Scramble in hot oil about 30 seconds; remove and set aside. Return wok to heat.
  2. Reduce heat to medium; add 1 tbsp oil. Cook sausages about 3 minutes, stirring constantly; remove and set aside.
  3. Stir garlic about 10 seconds. Add shallots; cook another 30 seconds until translucent.
  4. Add beef; scramble thoroughly about 30 seconds. Add light soy sauce, salt, and pepper. Cook another minute; remove beef and set aside.
  5. Heat ½ tbsp oil in same wok. Stir-fry cabbage about 2 minutes until all water evaporates.
  6. Return beef and sausages; stir-fry about a minute. Add rice, breaking it up well. Fry in two batches if crowded.
  7. Add dark soy sauce and chicken bouillon powder. Stir-fry, tossing wok, around 3 minutes until rice loses more moisture.
  8. Add eggs; season with salt, pepper, and a drizzle of chilli oil if desired. Serve.

Notes

Ideal ratio for rice, vegetables, and meat is 3:2:1. Practical tips: If sausages are precooked, they can be added with the eggs at Step 8. Green peas, carrots, celery, potatoes, pork belly, prawns, and chicken thighs can also be used.
Total time: about 25 mins.